First off – my father-in-law gave me this cool julienne peeler for Christmas. I just used it for the first time today…and I have to say, I’m ready to julienine everything in sight! Potatoes, butternut squash, apples…the possibilities are endless.
Now, where did that dog and cat go? 😉
I love how it slices perfect zucchini noodles!
2-3 large zucchini, julienned or spiralized
1/2 dried lentils, rinsed and sorted, then cooked to package directions
For the sauce
14.5 oz can of diced tomatoes
1/2 cup tomato paste
1/4 medium red onion, finely chopped
2 small garlic cloves, minced
1 tsp dried basil
1 tsp oregano
3 tsp Italian seasoning
1/8 tsp red pepper flakes
2 Tbsp grated parmesan cheese
Cook lentils according to package.
While lentils cook, put all ingredients for sauce in food processor, blend on high for 25-30 seconds or until thick sauce forms.
Add sauce to small pan and cook over medium heat to bring to a boil, reduce heat and simmer 5 to 10 minutes.
Once lentils are cooked, add to marinara sauce. Take off heat and set aside.
In a large skillet over medium-low heat, add zucchini and cook until soft and pasta-like (about 5 minutes).
Evenly divide zucchini and top with marinara sauce.